Brown Butter Cookies
Brown Butter Cookies. An excellent base recipe that's simple and utterly delicious just as it is. It's also a versatile cookie dough that lends itself to ingredient additions and yummy variations.
This is another very simple cookie recipe that stands in it's own as a totally delicious treat. It's what my mother always describes as a "cuppa tea" cookie!
Simply put an uncomplicated cookie treat that goes exceptionally well with a steaming cup if tea or coffee. You really don't need anything else.
The brown butter brings a more intense caramel flavour to these cookies. The inclusion of all brown sugar in the cookie dough, intensifies that flavour even more.
Brown Butter Cookies, a versatile dough to build on!
We've already used this recipe with additions on Rock Recipes. One if my favourite Chocolate Chip Cookies uses this brown sugar dough.
It has proven to be quite popular with our readers too!
Other ingredient suggestions other than chocolate chips could create some delectable versions as well.
I thinh, raisins would be really good, or any of your favourite nuts! I may try these with Macadamia nuts soon, since I have some on hand.
Other chocolate chips could work as well; milk chocolate, white chocolate or even butterscotch chips would be tasty additions I'm sure.
One version I've been thinking about lately is a milk chocolate and toffee chips version. Check back soon to see if that idea becomes another recipe soon!
Love simple cookies like this?
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Brown Butter Cookies
Brown Butter Cookies. An excellent base recipe that's simple and utterly delicious just as it is. It's also a versatile cookie dough that lends itself to ingredient additions and yummy variations.
Ingredients
- 1 cup salted butter
- ¼ cup milk
- 2 cups brown sugar
- 1 tablespoon vanilla extract
- 2 eggs
- 2 ¾ cups flour
- 1 teaspoon baking soda
Instructions
- You will need to make the brown butter in advance and let it cool completely.
- To brown butter, just melt the 1 cup of butter in a small saucepan over medium heat and watch it carefully until the color turns light golden brown.
- Pour it off immediately into a heat proof measuring cup, leaving the sediment behind. Allow the brown butter to cool to room temperature and solidify.
- This should produce about ¾ cup of brown butter.
- Cream the brown butter with the brown sugar and vanilla extract until light and fluffy.
- Add the eggs, one at at time and beat well for 2-3 minutes, then beat in the milk.
- Sift together the flour and baking soda.
- Fold into the creamed mixture until all the flour is incorporated and a soft dough forms.
- Cover or wrap the dough and chill for at least 30-60 minutes.
- Preheat oven to 350 degrees F.
- Roll the dough into 2 inch balls. I weighed 2 ounce portion of dough to make large cookies as shown.
- Place the prepared dough balls onto a parchment lined baking sheet about 2 inches apart and flatten them slightly with the heel of your hand or with the bottom of a drinking glass.
- Bake for 15 minutes or until they just start to turn brown at the bottom edges.
- Let them cool on the baking pan for 5 minutes before transferring to a wire rack to cool completely.
- Store in airtight containers. These cookies also freeze well.
Notes
The 2 hours additional tie is the time for the butter to cool and resolidify. If possible do this step a day ahead to save some waiting time.
Nutrition Information
Yield
18Serving Size
1 large cookie.Amount Per Serving Calories 354Total Fat 12gSaturated Fat 7gUnsaturated Fat 5gCholesterol 51mgSodium 195mgCarbohydrates 57gFiber 1gSugar 27gProtein 5g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
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